Sentences with phrase «oven trays with»

Line two oven trays with baking paper.

Roll them into a knot and place on an oven tray with space in between for proofing

Preheat the oven to 160 °C and line an oven tray with baking paper.

I love soups that are easy to make like this one, just throwing some veggies to an oven tray with lots of spices, blend it all and you are done with a really delicious beetroot pumpkin soup.

Directions: Preheat oven to 425 degrees F. Line an oven tray with foil or parchment paper and place a heat safe baking rack over the top for a more even cook.

Line an oven tray with baking paper and grease a 20 cm pavlova ring.

Line an oven tray with baking paper.

Line an oven tray with baking paper.

Not exact matches

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tenWith the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tenwith olive oil, salt and pepper for about 45 minutes so that they're really tender.

Then place the beetroot (with it's skin still on) in a baking tray and place the tray in the oven.

Start by heating the oven to 200C, then pierce the sweet potato right through with a knife, place them on a baking tray and once the oven is hot pop them in.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Preheat the oven to 200 °C / 400 °F and line a baking tray with baking paper.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

With the tray out of the oven - carefully pour the chocolate chips on top of the warm graham cracker layer.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Pour into your baking tray and bake in the oven for 30 - 35 mins, or until a wooden skewer comes out with a few crumbs still attached.

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

Take the tray out of the oven and brush the aubergine with miso glaze.

Step 1 - Preheat oven to 180C / 350F and line a lamington tray with parchment on the base and sides.

Add some flour to the oven tray and mix it in with a wooden spoon.

That said, I find the second tray to be the most problematic because the oven temperature fluctuates (at least it does with my oven) so it can be running too hot or too cool.

When it's time to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper — you'll be baking one sheet at a time, but this way you can keep rolling out and shaping cookies while one tray bakes.

Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling racks for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.

Place fish on a foil lined toaster oven baking tray and bake for 12 - 15 minutes or until fish flakes easily with a fork.

Drizzle a small tray with olive oil and place in the oven to get hot then add the potatoes and cook for about 20 minutes or until golden and crisp.

Preheat the oven to 350 degrees F. Generously coat 1 (12 cup) muffin tray with baking spray or use muffin liners.

Brush the pastry, very lightly, with beaten egg, and then place the pie onto a lined baking tray (in case of drips) and bake for 20 minutes, then turn the oven down to 160C / 320F for a further 15 - 20 mins.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

-LSB-...] Ok, so there is a tray that comes with the toaster oven and, fortunately, I could fit the whole mixture onto the tray to cook — the recipe only makes 6 (small) biscuits.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Preheat oven to 170 degrees C. Line a brownie tray with parchment or line a bread pan.

Cut off ends and half the sweet potatoes and then place them flat side down on an oven tray drizzled with olive oil.

Preheat oven to 400 and line a baking tray with aluminum foil.

But the change made my timeline simpler with more reasonable expectations of what I can fit in my oven at once (i.e., not four casseroles, rolls, and a tray of roasting vegetables).

In case you are baking large muffins ensure they're well done (with the help of a skewer), and are beginning to shrink from the tray, before you take them out of the oven.

Spread the pepitas on the tray of the KitchenAid Countertop Oven lined with parchment paper.

Preheat the oven to 180 degrees C (350 F), line a baking tray with foil.

Preheat oven to 350 °F, and grease a muffin tray with vegan butter or coconut oil.

Honey, nuts and caramel filling: place the nuts on a baking tray lined with baking paper and roast for about 10 minutes in the oven until golden and toasted perfectly.

Before you are ready to make your meat balls, heat up your oven to 200º C / 390º F and line a baking tray with a piece of baking paper.

Preheat oven to 190 C and line ten muffin holes with muffin cases (or use a silicone muffin tray, which I prefer).

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).

Brush the risen dough with egg wash, place in the preheated oven, quickly pour about 1 - 2 cups of hot boiling water on the broiler tray and close oven door immediately.